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Railway Mutton Curry

Prep Time: 20 mins I Marinating Time: 3 hrs/Overnight for best results I Cooking Time: 1 hr. (approx.) I Serve: 3 - 4



Railway Mutton Curry, as the name suggests has its origin from the Indian Railways, served in the first-class coaches of Indian Railways before Independence. Railway Mutton Curry is a mildly spiced mutton preparation with big pieces of potatoes. It was the signature dish of khansamas of the Western Railways and was served particularly to the first class passengers only. This curry was first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta. Typically served with bread & steamed rice…Railway Mutton Curry is definitely a must try recipe! Railway Mutton Curry will last in the fridge for 2 days, when stored in an air tight container. Reheat it in a pan or in microwave until the mutton pieces along with the curry are nice and warm and enjoy its rich and aromatic taste.


Ingredients :-


For Marinating :- 1 kg/2.2 lb. Mutton Bone-In (Curry-cut) 7-8 Garlic Cloves (minced) 1 inch Ginger (grated) 1 tbsp. Mustard Oil ½ cup/120 g. (approx.) Curd/Yogurt 1 tsp. Salt 1 tsp. Red Chilli Powder

For Boiling :-

Marinated Mutton 2 cups/480 ml. Water 7-8 Black Peppercorns (whole) 3 Green Cardamom (whole) 1 inch Cinnamon Stick 2 Black Cardamom (whole) 4-5 Cloves (whole)

For Curry :-

6 tbsp/90 ml. Mustard Oil (divided) 3 Potatoes, medium size (peeled, cut into quarters & washed properly) 2-3 Bay Leaf 3 Onion, med-size (finely sliced) 2 tsp. Garlic (minced) ½ tsp. Ginger (grated) 2 Tomatoes, med-size (grind to purée) 1 Green Chilli (finely chopped) 1.5 tsp. Turmeric Powder 1.5 tsp. Red Chilli Powder Salt to taste 1 tsp. Garam Masala Powder (divided equally) 2 tbsp./ 5-6 Sprigs Fresh Coriander (finely chopped)

Method :-


In a large bowl add mutton + all the ingredients mentioned under the Marinating Ingredients list to the bowl. Mix well until all the pieces are well coated. Cover it and set aside for at least 3 hours or overnight for the best results

After three hours add all the ingredients mentioned under the Boiling Ingredients list to the pressure cooker. Mix well and close the lid. Pressure cook for 5-6 whistles on low medium flame. After 6 whistles switch off the gas and allow it to cool down and release it’s pressure on its own

Remove the pressure cooker lid and check if the mutton has cooked properly or not. If yes, cover it and set aside for later use

Heat 2 tbsp of mustard oil in a pan/kadai on low medium flame. Once it gets hot and starts emitting smoke, lower the flame and add potatoes to the pan and fry for 12-15 minutes on low-medium flame until half cooked. Keep stirring in regular intervals

When the potatoes colour changes to golden brown, turn off the flame. Dish out the fried potatoes and set aside for later use

Turn on the flame and add the remaining 4 tbsp of mustard oil to the same pan. Once it gets hot and starts emitting smoke, lower the flame and add bay leaf + sliced onions to the pan/kadai and sauté for 3-4 minutes on low-medium flame

Next add minced garlic + grated ginger to the pan/kadai and stir continuously for next 7-8 mins on low medium flame

Once the onion colour changes to light golden brown then add tomato purée to the pan/kadai. Mix well and stir for 1-2 mins

Add chopped green chillies + turmeric powder + red chilli powder + salt to the pan. Mix well & stir for 1-2 mins on low medium flame

Add ½ tsp. garam masala powder to the pan. Mix well and stir until oil starts separating from the masala

Next add fried potatoes to the pan. Mix well and stir for another 2-3 mins

Add boiled mutton along with its broth to the pan. Mix well and bring it to a boil. Once it starts boiling, cover and cook for next 30-35 mins on low flame.

After 30 mins remove the lid and let it cook for another 10 mins on low medium flame until gravy thickens. Once the gravy has thickened enough, switch off the gas. Garnish with the remaining ½ tsp of garam masala powder and some freshly chopped coriander

Time to Taste :)

Enjoy with steamed plain boiled rice, Pulao, Luchi(deep fried poori) OR Butter Naan, Garlic Naan, laccha paratha & mishti doi


Note : adjust the spice levels to taste


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